One loaded chana chaat coming at ya! Kala chana aka dark chickpeas are tossed in a delicious blend of Indian spices, lemon juice, and fresh herbs to create a simple, yet irresistible dish – perfect for breakfast, lunch or anytime really! Vegan and gluten free.
Let’s start by saying that this salad is my edible rainbow. My go to, post workout. Apart from being just beautiful to look at, it’s filling (really filling!), tasty, and nourishing. The perfect ‘pick me up’ after a hot and steamy yoga class (when I feel famished), that transforms me into a fluttering butterfly. And, I’m not the only one who feels energized after eating this chana chaat. Roohi, our 13 year old, is currently training for volleyball tournaments and eagerly packs this salad for lunch!
What’s kala chana (dark chickpea)?
Kala chana is an Indian black chickpea, also called Bengal gram. They are smaller, have a rough exterior and taste nuttier than light brown chickpeas. Commonly from India, these chickpeas are sun-dried until they turn a deep rust colour. I actually got mine from the Asian speciality section of a common grocery store. Didn’t need to fly to India for this one!
Kala chana, like the regular kind, offer a powerhouse of nutrients; rich in protein, fiber, vitamins AND have a low glycemic index – helping to keep your blood sugar steady. This variety of chana is also delightful in a curry, thrown in salads and really quite something when made into hummus.
So, I was supposed to sprout these but couldn’t wait any longer (craving this chana chaat big time!). They’ve been in water since the weekend (you can see some of them are beginning to sprout).
I’ve been greatly enjoying sprouting lately and beginning to branch out into sprouting a whole variety of goodies – grains and seeds. The health benefits of sprouting never cease to amaze me; boost the nutritional value, aid digestion, support our immune system and more. I had recently learnt that chickpeas contain five times more the antioxidant content when sprouted. Yet another reason to sprout more….much more!
Worth noting that we also adore regular light brown chickpeas in this chaat recipe. This is a take your pick moment…ENJOY!
- 2 cups dried kala chana (black chickpeas), soaked overnight
- 8 cups water
- 3 medium potatoes, boiled (not too soft), cut into medium sized cubes
- 1/2 red bell pepper, cut in small cubes
- 1/2 yellow bell pepper, cut in small cubes
- 1 onion, large, finely chopped
- 1 cup mint, fresh, finely chopped
- 1 cup cilantro, fresh, finely chopped
- 1 tbsp chaat masala
- 1/2 tsp cumin powder
- 1/2 tsp mango powder
- 1 lemon, juice
- 1.5 tsp salt
- 1 orange, sliced in segments
- 2 green chillies, finely chopped
Soak the dried kala chana (black chickpeas) overnight
Drain the water and cook in the pressure cooker with 8 cups of water for 10 minutes (3 whistles) or until cooked.
In the meantime, in a separate pot, boil the potatoes in 4 cups of water for 15 minutes or until cooked.
Drain the cooked chickpeas and add to a large bowl and set aside
Drain the potatoes, remove the skin and cut into medium cubes. Add the potatoes and remaining ingredients, except the orange segments to the chickpeas. Toss gently to mix well.
Garnish with orange segments and serve either warm or chilled
One loaded salad coming at ya! Kala chana aka dark chickpeas are tossed in a delicious blend of Indian spices, lemon juice, and fresh herbs to create a simple, yet irresistible dish - perfect for breakfast, lunch or anytime really! Vegan and gluten free.
So, kuch kuch hota hai? If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram and twitter! Can’t wait to see your photos.
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